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Thanks Adam. I think the Gyuto or the Nakiri or the paring knife will do the task nicely. I am going to plan on buying all three knives. Even though owning a Gyuto and a Nakiri represents redundancy, if not total overlap, I suspect that we will define their strengths and use that knowledge to define their individual uses.

CGFS

Post subject: Re: Cheese Knife

Posted: Sun Feb 03, 2013 5:42 pm

Joined: Thu Jun 28, 2012 11:33 pmPosts: 87

There is nothing better than a wire cutter for cutting cheese other than the hardest types.

Melampus

Post subject: Re: Cheese Knife

Posted: Sun Feb 03, 2013 6:45 pm

Forum Moderator

Joined: Wed May 16, 2012 4:42 pmPosts: 3943Location: USA... mostly.

ON EDGE <> I hadn't seen your first post, but although a Gyuto is an appropriate profile, be conscious of Rc. If the knife is going to be used solely for opening cheese wheels, choose a softer steel to allow you to really torque through some harder cheeses. It's not even so much the cheese though it can be on hard raw aged rinds, but more so the force that potentially can be transmitted through the blade IF it slams into a board after penetrating the underside of the wheel. You are NOT going to want to break through a wheel of Mimolette with a Rc61 Laser. I'd look for something with some heft & a nice convex grind to separate from the cheese.

A Nakiri & Gyuto do overlap, but are not redundant. Though I don't know I'd ever grab a large faced Nakiri to go through any large wheel or large brick of cheese...

_________________Embracing the silence amid a life and land full of static...

desol

Post subject: Re: Cheese Knife

Posted: Sun Feb 03, 2013 9:05 pm

Joined: Tue Oct 30, 2012 12:20 amPosts: 788

I don't really find that Nakiri and Gyuto overlap. I find them specifically good at different things..different sizes, different methods, different types of food.

DESOL <> From my perspective, they overlap in that they both do a lot of the same things well, but they are not redundant as they both excel in areas the other does not.

_________________Embracing the silence amid a life and land full of static...

desol

Post subject: Re: Cheese Knife

Posted: Mon Feb 04, 2013 4:33 am

Joined: Tue Oct 30, 2012 12:20 amPosts: 788

Most of my chopping is vegetables, so my Nakiri's see far more use.

Gyuto has a more aggressive profile(it looks meaner) , but they're too big and have too much belly, hence i find them too slow. I'm used to ripping through cloves of garlic, onions, green onions, mushrooms, etc. I'd love to get a heavier, professional Usuba type, but they're so darned expensive.

Topic:Not sure if Mark has anything like this, but dedicated cheese knives look to be hollowed out...or just have the wire.

This is not Japanese but Swiss. I saw these all over Switzerland and they were set next the cheeses at breakfast every morning. I liked it so much I bought one while I was there. It goes through everything easily including hard cheeses like parmesan and it goes right through wax and hard rinds. It makes the job easier since you are pushing down from the top of the blade. Sits in a storage container. Here is a link with an image.

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